Pink pomelo salad with kale and avocado

Pink pomelo salad with kale and avocado

Based on 15 ratings
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Hanna Reder

Hanna Reder

Test Kitchen Manager and Chef at Kitchen Stories

instagram.com/wasissthanna
"A seasonal treat with asian inspirations. You’ll love the rich layers of various flavors and textures."
Difficulty
Easy 👌
Preparation
25 min
Baking
0 min
Resting
10 min

Ingredients

2Servings
MetricImperial
¼
pink pomelo
250 g
kale
½
red onion
radishes
½
scallion
½
Thai chili
½
avocado
2 sprigs
mint
2 sprigs
cilantro
10 g
salted roasted peanuts
1 tbsp
soy sauce
½ tbsp
tamarind paste
½
lime
½ tbsp
brown sugar
1 tbsp
unsweetened coconut flakes (toasted)
15 g
pomegranate seeds

Utensils

cutting board, knife, bowl (large), mortar and pestle, bowl (small)

Nutrition per serving

Cal229
Fat12 g
Protein8 g
Carb16 g
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  • Step 1/3

    Peel pink pomelo and segment. Clean and stem the kale and cut the leaves into bite-sized pieces. Finely slice red onions and radishes and transfer them to a bowl of cold water. Slice scallions and chili. Halve and pit avocado, then cut into strips. Chop mint and cilantro.
    • ¼ pink pomelo
    • 250 g kale
    • ½ red onion
    • radishes
    • ½ scallion
    • ½ Thai chili
    • ½ avocado
    • 2 sprigs mint
    • 2 sprigs cilantro
    • cutting board
    • knife
    • bowl (large)

    Peel pink pomelo and segment. Clean and stem the kale and cut the leaves into bite-sized pieces. Finely slice red onions and radishes and transfer them to a bowl of cold water. Slice scallions and chili. Halve and pit avocado, then cut into strips. Chop mint and cilantro.

  • Step 2/3

    Crush salted roasted peanuts in a mortar and pestle. For the dressing, mix soy sauce, tamarind paste, lime juice, brown sugar, and crushed peanuts together in a small bowl.
    • 10 g salted roasted peanuts
    • 1 tbsp soy sauce
    • ½ tbsp tamarind paste
    • ½ lime
    • ½ tbsp brown sugar
    • mortar and pestle
    • bowl (small)

    Crush salted roasted peanuts in a mortar and pestle. For the dressing, mix soy sauce, tamarind paste, lime juice, brown sugar, and crushed peanuts together in a small bowl.

  • Step 3/3

    Arrange the kale in a big serving bowl and massage well with the dressing. Let sit for at least 10 min. Serve with red onion, radishes, scallion, mint, cilantro, coconut flakes, pomegranate seeds, pink pomelo, and avocado. Enjoy!
    • 1 tbsp unsweetened coconut flakes (toasted)
    • 15 g pomegranate seeds

    Arrange the kale in a big serving bowl and massage well with the dressing. Let sit for at least 10 min. Serve with red onion, radishes, scallion, mint, cilantro, coconut flakes, pomegranate seeds, pink pomelo, and avocado. Enjoy!

  • Enjoy your meal!

    Pink pomelo salad with kale and avocado

How-To Videos

See all
how-to-prepare-pomelo

How to prepare pomelo

how-to-pit-and-cut-an-avocado

How to pit and cut an avocado

how-to-seed-a-pomegranate

How to deseed a pomegranate

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